Bun Dau Mam Tom Recipe

by onuoha12
bun dau mam tom

Bun Dau Mam Tom is quite a ubiquitous dish in Vietnamese cuisine. You can find its Chinese roots in Cha ca. In China, it was also called “West Lake Clouded Fish”, or by some simply as “Fish”. The fish version of Bun Dau Mam Tom is more expensive than the pork version because making the fish one requires expert knowledge of the fish texture and cooking skills.

What is Bun Dau Mam Tom?

Bun dau mam tom, or “mam tom” for short, is a salad dish made with cured lime leaves and shrimp paste. It’s a popular side dish in Vietnamese cuisine, but it’s also served as an appetizer or even a main course on its own.

The name “mam tom” comes from the fact that it’s made with mam ruoc or “lime leaves.” The leaves come from a citrus tree native to Southeast Asia and have a strong smell and taste. They’re also used in many other dishes, such as pho (Vietnamese noodle soup) and canh Chua (sour soup).

The main ingredients in a mam tom salad are shrimp paste, garlic and lime leaves. You can also add other ingredients like tomatoes, cucumbers or bean sprouts to get more of a crunchy texture. It’s important to keep the ratio of shrimp paste to lime leaves consistent so that the taste is balanced. If you’re making your own shrimp paste, then make sure it doesn’t contain any additives or preservatives.

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Ingredients

Please check the recipe card at the end of this post for accurate measurements.

Shrimp Paste

Shrimp Paste
Shrimp Paste

Shrimp paste is a common ingredient in Bun Dau Mam Tom, or shrimp and tomato soup. The sauce is traditionally made with palm sugar, fish sauce, and red chili pepper. Shrimp paste is added to give the dish its distinct flavor.

Garlic

Garlic is a very important ingredient in Bun Dau Mam Tom. It has many benefits, and it can be used to make the dish healthier, tastier, and more nutritious.

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garlic in white ceramic plate
garlic in white ceramic plate

Garlic is rich in vitamins and minerals like calcium, iron, phosphorus and selenium. It also contains a compound called allicin which has powerful antibacterial properties. This means that garlic can help you fight off any harmful bacteria that may be present in the food that you eat.

In addition to this, garlic contains compounds known as flavonoids which can help lower blood pressure, reduce the risk of stroke and heart disease by reducing blood cholesterol levels, and even protect against certain types of cancer by inhibiting tumor growth.

Lime Leaves

Lime leaves
Lime leaves

Lime leaves are very important for making this dish, a Vietnamese soup with many health benefits. They are used to add flavor but also to add nutritional value and an antioxidant boost to the dish. The leaves contain vitamin C, which helps boost the immune system and fight colds, as well as iron and calcium, which contribute to healthy bone growth.

How to make Bun Dau Mam Tom

  1. First, you’ll need to boil the tamarind in water for about 15 minutes until it breaks down into a thick paste.
  2. Then add sugar and fish sauce, and mix until smooth.
  3. Next, place all of your ingredients in a large bowl: shrimp, pork belly, garlic chives (if using), green onions (if using), Thai chili peppers (if using), and scallions (if using), and bean sprouts (if using).
  4. Add cooked rice noodles if desired.
  5. Then cover everything with the marinade mixture from step 2, mixing well so that everything gets coated evenly.
  6. Let this sit at room temperature for at least 15 minutes before serving.
  7. Serve with fresh basil leaves if desired!

Cooking Tips

Here’s a tip that will help you make the bun dau mam tom taste even better:

  • Boil the shrimp in seasoned water for 5 minutes.
  • Boil the shrimp in unsalted water for another 2 minutes.
  • Add salt to taste.

Storage

Storing is a simple process that will ensure the best tasting dish possible. Although the dish itself is fairly low-maintenance and does not require much attention, there are certain steps you can take to prolong its life.

  1. The first step is to make sure your bánh da u mạm tom is completely cooled before storing it. You can either leave it out overnight or place it in the refrigerator for at least 2 hours before putting it in an airtight container. If you have a vacuum sealer, then this step will be even easier! Simply place a piece of plastic wrap over the top of your container and use your vacuum sealer to remove any excess air from inside the container.
  2. Next, place your container in a cool dark place like a cupboard or pantry where it won’t be exposed to too much light or heat. You’ll want to check on it once every week or so just to make sure everything looks okay inside!
  3. Finally, if you want even more control over how long your bánh da u mạm tom lasts, then consider placing some silica gel packets within each container to absorb excess moisture.

Health Benefits

  • Boosts your immune system
  • It helps reduce inflammation in the body
  • It is an antioxidant which can help you combat free radicals that can damage cells and DNA
  • It is rich in vitamins A, B1 (thiamin), B2 (riboflavin), B3 (niacin) and B6 (pyridoxine), as well as minerals like manganese, iron and calcium.

Nutrition Facts

  • Calories: 150
  • Fat: 5 g (2 g saturated)
  • Carbs: 7 g
  • Protein: 14 g

Conclusion

In my research about this recipe, I found out that Mam Tom is one of the most common ingredients for soup in Vietnam. Since it’s a very cheap and popular ingredient, you can find this at any market or even local grocery stores.

Another Delicious Vietnam Dish:

bun dau mam tom

Bun Dau Mam Tom

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 150 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/4 lb shrimp (peeled and deveined)
  • pork belly
  • 2 cups sticky rice (cooked)
  • 1 tbsp coconut oil or vegetable oil
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • tamarind
  • 2 tablespoons of fish sauce
  • 1 cup water or broth of your choice (I used chicken)

Instructions

  • First, you'll need to boil the tamarind in water for about 15 minutes until it breaks down into a thick paste.
  • Then add sugar and fish sauce, and mix until smooth.
  • Next, place all of your ingredients in a large bowl: shrimp, pork belly, garlic chives (if using), green onions (if using), Thai chili peppers (if using), and scallions (if using), and bean sprouts (if using).
  • Add cooked rice noodles if desired.
  • Then cover everything with the marinade mixture from step 2, mixing well so that everything gets coated evenly.
  • Let this sit at room temperature for at least 15 minutes before serving.
  • Serve with fresh basil leaves if desired!

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